Since I still had hot peppers in the freezer from my crop this past summer, I decided I had to try adapting the recipe. I keep gluten-free and lactose-free and generally low-sugar and carb, so I figured I might as well go all out and try twisting the recipe up until it was gluten-free, vegan, white sugar free, and low carb. It turned out good enough that I’ll definitely be making it again!

Of course, if you can eat the original gluten, dairy, and sugar filled recipe, I’m absolutely sure it’s sweeter, richer, and tasty! The link is above. I hear it’s a most wonderful spicy brownie!

Also, if you don’t need/want to keep sugar-free or vegan, I included ingredient options that should also work. I haven’t tried all variations, but my experimentation tells me the substitutions should work. Let me know if you try a variation.

Also, I personally prefer very dark rich chocolate — 80% or darker — and not overly sweet. If you prefer sweeter chocolate goodies, try one of the secondary sweetness options I included in the recipe and let me know how it turns out.

Nearly Primal Spicy Habañero Brownies

Brownie Ingredients:

4 oz unsweetened bar chocolate

1/4 cup Earth Balance margarine, grape seed oil, or butter

1 fresh habañero (add 1 or 2 more for spicier!)

1 tsp orange zest

Juice from the zested orange (Grate zest for both brownies and icing first. About 2 TBSP juice.)

Choose a sweetness option:

LOW SUGAR: 10 packets of your favorite low-cal sweetener.

ALTERNATE SWEET: 1 cup of agave syrup

OLD SCHOOL SWEET & RICH: 1 1/2 cups of sugar and
an additional 1/2 cup of butter.